Roasted Sweet Potato, Apple and Onion Galette with Roquefort Cheese
Imported Roquefort cheese adds a sharp saltiness to the sweet caramelized vegetables in this rustic tart.Print
- 1 frozen pie crust
- 2 cups of sweet potatoes peeled and sliced
- 1 small onion sliced
- 2 medium apples cored, peeled and sliced
- 1/2 cup Imported Roquefort cheese
- 2 tbs olive oil
- Salt and pepper to taste
- 1 tbs chopped fresh thyme and sage
- 1 lightly beaten egg
Preheat oven to 375.
Slice sweet potatoes, apples and onions into similar size and thickness, so they cook evenly. Place vegetables in a medium bowl, toss with olive oil, thyme, sage and salt and pepper.
Roll crust out into a circle that is about 1/8” thick and slightly larger than its original size. Place crust onto a baking sheet, lined with parchment paper. Arrange vegetables evenly inside circle, leaving 1 inch of crust to fold over.
Fold and pleat the excess dough over the edge of the filling. Brush the entire galette with egg. Bake for about 45 minutes or until the crust is golden brown and the vegetables are caramelized and tender. Approximately 5 minutes before galette is done, sprinkle with crumbled Imported Roquefort cheese, place back in oven until cheese is melted. Cut into wedges and serve.